BobbyMac HaHa! I know what you mean. I just finished stuffing 19mm jalapeno cheddar snack sticks. What made it easier was flipping the handle every 180. Next time will be clamping down.

I was able to find pork fat at a local family owned butcher shop. It was 0.99 a pound, just had to wait a few days for them to save me 5 pounds.

This look fairly simple, maybe substitute with hatch chilis?

https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/jalapeno-jelly/

The recipe i use for summer sausage is
For 10 lbs. Pork butt
225 g jalapeno TSM
1 lb. Pepper cheese
17 g Carrot fiber TSM
1 cup roasted Jalapeno pcs
.5 cup roasted serrano chili pcs
(Peel, Dice chili and remove seeds, also can substitute different chilis)
1tbs black pepper
1tbs white pepper powder
2tbs garlic powder
1tbs onion powder
14 to 27 oz Water
2 tsp. Sure cure TSM
1 tsp. Salt

125F for 2 hour
140F for 1 hour
155F for 2 hours
175F for 3 hours until internal meat temp of 140F
Finished hot water 30 min. The heat for me but was too hot for the wife. If I were making fresh, I would use fresh roasted, dice onion and garlic.